Black-Eyed Peas and Rice
This black-eyed peas and rice recipe with ham, bell peppers, and smoky paprika makes a hearty, flavorsome meal.
Read MoreCreamy Chicken Noodle Soup
Drescription
This easy slow-cooker chicken noodle soup is chock-full of vegetables and noodles, and gets extra creaminess from a little light cream cheese.
Ingredients
- 1 (32 fluid ounce) container reduced-sodium chicken broth
- 3 cups water
- 2 ½ cups chopped cooked chicken (about 12 ounces)
- 3 medium carrots, sliced (1 1/2 cups)
- 3 stalks celery, sliced (1 1/2 cups)
- 1 ½ cups sliced fresh mushrooms (4 ounces)
- ¼ cup chopped onion
- 1 ½ teaspoons dried thyme, crushed
- ¾ teaspoon garlic-pepper seasoning
- 3 ounces reduced-fat cream cheese (neufchâtel), cut up
- 2 cups dried egg noodles
Directions
- In a 5- to 6-quart slow cooker combine broth, the water, chicken, carrots, celery, mushrooms, onion, thyme, and garlic-pepper seasoning.
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
- If using low-heat setting, turn to high-heat setting. Stir in cream cheese until combined. Stir in uncooked noodles. Cover and cook for 20 to 30 minutes more or just until noodles are tender.
